Improved skeletal muscle mass and strength through Protamex-mediated hydrolysis of perilla seed cake: Elevated rosmarinic acid levels as a contributing factor.

Autor: Hwang ES; Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea., Noh Y; Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea., Jeong HY; Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea., Lee JJ; Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea., Ahn BM; Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea., Lee J; Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea., Jang YJ; Department of Food Science and Technology, Seoul Women's University, Seoul 01797, Republic of Korea. Electronic address: jyj@swu.ac.kr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141369. Date of Electronic Publication: 2024 Sep 19.
DOI: 10.1016/j.foodchem.2024.141369
Abstrakt: Perilla seed cake (PSC) is a byproduct of oil extraction from perilla seeds. It is rich in proteins and bioactive compounds. PSC was enzymatically hydrolyzed to form PSC hydrolysate (PSCH) to enhance the absorption of PSC, and their effects on muscle health in mice were compared. High performance liquid chromatography-tandem mass spectrometry analysis revealed that PSC contains several polyphenols, including rosmarinic acid (RA), caffeic acid, apigenin, and luteolin. The hydrolysate showed 1.44- and 7.04-fold increases in RA and caffeic acid contents, respectively, compared to those of PSC. The intake of PSC, PSCH, and RA significantly improved muscle mass and exercise performance in mice by upregulating protein synthesis, myogenic differentiation, oxidative muscle fiber formation, fatty acid oxidation, and mitochondrial biogenesis; however, PSCH had better promoting effects than PSC. In conclusion, PSCH improves muscle health through its bioactive compounds (particularly RA), indicating the potential of PSCH and RA in functional foods.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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